Ischler Krapferl W/ Chocolate Icing.. Filled Cookies Recipe #109374
This is one of my Mom's (Austrian) recipes that she would make on Special Occasions and Christmas...she always stressed that the dough had to rolled very thin..I use a German Measuring cup.. have not converted.. we always used Red Currant Jelly for filling.. tried others.. but liked this the most.. There were never any left.. and I have to hide these from my boys.. sounds a little time consuming but well worth the trouble!
by ellieszoo
37 min | 30 min prep
2 dozen
Cookie Dough
- 150 g flour (Mehl)
- 120 g butter (1 stick plus 1 tblsp)
- 60 g sugar (Zucker)
- 60 g very finely ground nuts (Sago, you can use almonds or walnuts)
- walnut halves
Chocolate Icing
- 2 ounces unsweetened chocolate squares
- 1/4 cup water
- 2 tablespoons butter
- 1/2 teaspoon pure vanilla extract
- 2 cups powdered sugar
- Mix dough according to ingredients.
- Not necessary to chill.
- Nuts must be very fine or it will make it hard to roll out.
- I separate dough in half or quarters to roll out.
- Roll very thin like paper.
- and use either a small water glass or biscut cutter to cut round discs.
- bake in 350 degree oven until lightly browned-- While cookies are baking in a small pot on stove.
- mix 2 sq of chocolate, 1/4 c water, vanilla and 2 tblsp of butter on low heat until melted.
- remove from stove and add powdered sugar, mix well.
- set aside.
- When all cookies are baked and cooled.
- fill with jelly of choice.
- red currant seemed the best.
- take one disc and spread jelly thinly.
- place another on top, do this with all discs, then ice with Chocolate and top with Walnut Half.
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5 stars